by Aude Camus
I love to say that I am more of a savory person than a sweet one. Reality is, I just love food way too much and can’t hardly say no to something sweet. But, when it comes to my sweets, I tend to be posh. And one little posh treat I definitely like is a good old hotel Afternoon Tea. I mean Champagne (yes, because if you ask me, a proper Afternoon tea set should always include some bubbles), tea, scones (I am obsessed with scones) and clotted cream, cute savoury bites and yummy sweet ones taken in the relaxing luxury atmosphere of a hotel lobby or restaurant … is there anything not to like about it?
My latest Afternoon Tea crush was only a few days ago at Grand Hyatt Hong Kong while indulging on Executive Pastry Chef Smita Grosse’s creations including her Lemon.
I love to say that I am more of a savory person than a sweet one. Reality is, I just love food way too much and can’t hardly say no to something sweet. But, when it comes to my sweets, I tend to be posh. And one little posh treat I definitely like is a good old hotel Afternoon Tea. I mean Champagne (yes, because if you ask me, a proper Afternoon tea set should always include some bubbles), tea, scones (I am obsessed with scones) and clotted cream, cute savoury bites and yummy sweet ones taken in the relaxing luxury atmosphere of a hotel lobby or restaurant … is there anything not to like about it?
My latest Afternoon Tea crush was only a few days ago at Grand Hyatt Hong Kong while indulging on Executive Pastry Chef Smita Grosse’s creations including her Lemon.
A Grolet-inspired dessert made of whipped yuzu ganache and lemon and mint marmalade encased in white chocolate on a base of lemon Breton biscuit … God this one is good! Good enough for making me wanna know a bit more about the woman behind it, the first ever female Executive Pastry Chef at Grand Hyatt Hong Kong (who run the world?).
Hi Smita, so nice to meet you! Can you tell me a bit more about yourself? Who are you, what is your background and how did you end up here being the first ever female Executive Pastry Chef at Grand Hyatt Hong Kong?
I was born and raised in Mauritus where I also started my career in 2001 as Pastry and Kitchen trainee at One&Only Le Saint Géran hotel.
In 2005, I moved to Dubai and spent five years working in different five-star hotels including the Ritz-Carlton and the Shangri-La but also seven-star Burj Al Arab. And in 2010, I moved to Asia for the first time as the pre-opening Pastry Chef for Galaxy Macau where I spent close to 5 years. In then spent 2.5 years at Singapore’s Fairmont Hotel as Executive Sous-Pastry Chef before moving to Jakarta as Executive Pastry Chef for the Kempinski Hotels.
15 months after moving to Jakarta, I received 3 different job offers. It was a really confusing time for me, and I decided to listen my mentor, who had been guided me on my journey since the beginning and recommended me to choose Grand Hyatt Hong Kong where I’ll be able to showcase my skills and talent. I joined in May 2018 and here I am, a year later.
What is your role as Executive Pastry Chef?
My role is to create, coach, develop and train my pastry team in the new trends and techniques of pastry art.
The F&B industry is known to be a highly competitive and very though industry with only a few “famous” female figures represented. Do you think being a woman has influenced your professional journey in some ways, either good or bad?
As a person, I am emotional and caring which I believe are two characteristics we tend to often associate with women. It can be seen as a weakness in my industry, but I personally believe that it is inspirational.
Where do you find inspiration to imagine new desserts?
Nature and cartoons are great source of inspiration to me. Inspiration also comes from the ingredients and products I have available in front of me.
What is your signature creation?
I was born and raised in Mauritus where I also started my career in 2001 as Pastry and Kitchen trainee at One&Only Le Saint Géran hotel.
In 2005, I moved to Dubai and spent five years working in different five-star hotels including the Ritz-Carlton and the Shangri-La but also seven-star Burj Al Arab. And in 2010, I moved to Asia for the first time as the pre-opening Pastry Chef for Galaxy Macau where I spent close to 5 years. In then spent 2.5 years at Singapore’s Fairmont Hotel as Executive Sous-Pastry Chef before moving to Jakarta as Executive Pastry Chef for the Kempinski Hotels.
15 months after moving to Jakarta, I received 3 different job offers. It was a really confusing time for me, and I decided to listen my mentor, who had been guided me on my journey since the beginning and recommended me to choose Grand Hyatt Hong Kong where I’ll be able to showcase my skills and talent. I joined in May 2018 and here I am, a year later.
What is your role as Executive Pastry Chef?
My role is to create, coach, develop and train my pastry team in the new trends and techniques of pastry art.
The F&B industry is known to be a highly competitive and very though industry with only a few “famous” female figures represented. Do you think being a woman has influenced your professional journey in some ways, either good or bad?
As a person, I am emotional and caring which I believe are two characteristics we tend to often associate with women. It can be seen as a weakness in my industry, but I personally believe that it is inspirational.
Where do you find inspiration to imagine new desserts?
Nature and cartoons are great source of inspiration to me. Inspiration also comes from the ingredients and products I have available in front of me.
What is your signature creation?
The Forbidden Apple Cake: apple mousse, kalamansi chibouste (editor’s note: crème pâtissière lightened with stiffly beaten egg whites), flourless sponge and airy cheesecake. Light and refreshing. I am very proud of the taste and texture of this one. Most people are afraid of it being too heavy because of the cheesecake but once you taste it you feel the balance and the freshness of it.
What is your favourite sweet treat on earth?
Gateau Napolitaine! A local Mauritian cookie made with a very fragile cookie dougt. It has a sandwich-like texture with raspberry jam and a pink glazing of sugar fondant. Normally I do not like too much sweetness but this one is a memorable childhood favourite.
What does a typical day in your life looks like those days?
I have always loved what I do, and I now spend a lot of my time practicing and honing my skills, as I believe that practice makes perfect. I have worked with a lot of French, German and Austrian pastry chefs and I have to learna lot from different angles; not only skills, but the personality of being a chef. I cherish good experiences and learn from the bad experiences.
What is your favourite sweet treat on earth?
Gateau Napolitaine! A local Mauritian cookie made with a very fragile cookie dougt. It has a sandwich-like texture with raspberry jam and a pink glazing of sugar fondant. Normally I do not like too much sweetness but this one is a memorable childhood favourite.
What does a typical day in your life looks like those days?
I have always loved what I do, and I now spend a lot of my time practicing and honing my skills, as I believe that practice makes perfect. I have worked with a lot of French, German and Austrian pastry chefs and I have to learna lot from different angles; not only skills, but the personality of being a chef. I cherish good experiences and learn from the bad experiences.
